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Chocolate Wholegrain Cracker with Almond Filling

These are delicious to have with a cuppa when friends are due to call over and you want something quick, yet indulgent. They are a reminder of the chocolate wholegrain biscuits I used to devour in my childhood. I was addicted to the wholegrain biscuit crunch and the chocolate topping. A quick and easy treat to make for friends dropping over. You can make them ahead of time and store in the fridge in a suitable container.
Just don't gobble them up yourself in one sitting. They could even be your snack, one a day for 5 days.
  • 10 wholegrain GF crackers
  • 50g almond butter
  • 150-170g (70%) dark chocolate 

MAKES: 5 Sandwiches

Divide and the nut butter on 5 of the wholegrain crackers and spread, using the back of a teaspoon, carefully around leaving a rim of cracker around the edge. It works out as 10g nut butter for each cracker.

Place the other crackers on top and press gently together to form sandwiches. 

Melt the chocolate and dip a wholegrain cracker sandwich. Turn, using forks, until fully coated then lay on a parchment-lined freezer-proof plate.

Repeat the process with the other 4 cracker sandwiches and lay on the plate.

Freeze for 15 minutes or until the chocolate has set. 

Serve up and enjoy. 

I use Nairn's gluten-free wholegrain crackers.

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